I hope everyone had a good weekend! Mine, eh, not so much. I worked the entire weekend and finally I’m taking a break. On days like this I would normally call for Chinese take-out or Sushi, but I decided to make this quick pasta dish and have a glass of wine. This one is a staple for me. Its quick and easy to make and on a busy day when you can’t think of what to eat or make, you can cook this in shorter time you would order out food. The ingredients in the recipes are things I have all the time, so even easier. Hope you enjoy – please send me your comments and questions.
1/2 pound spaghetti
1 garlic clove, chopped
2 tablespoon parsley, chopped
3 eggs, beaten
1/2 cup grated cheese
1 1/2 tablespoon olive oil
Bring lots of salted water to a boil and cook the spaghetti for 9 minutes. You don’t want to cook the pasta all the way, so its fine that it is more than al dente. Drain the pasta and cool for a couple of minutes. In the meantime, in a large bowl, mix the eggs, garlic, parsley, grated cheese, salt and pepper. Add the slightly cooled pasta to the mixture and blend together. Be careful not to add the pasta when it’s too hot because it will cook the egg mixture.
Heat olive oil in a 10 inch non-stick plan, add the pasta mixture and cook over a medium heat for 5-8 minutes, carefully flip over and cook for another 5 minutes until golden brown. Cut like a pie into 6 or 8 pieces and serve.